Fennel spaghetti with sardines

Fennel spaghetti with sardines

Total: 20 Min. | Active: 20 Min.
lactose-free, healthy and balanced
Nutritional value / people: 515 kcal
, Fat: 20 g
, Carbohydrate: 58 g
, Protein: 22 g


2 people


The original recipe with guaranteed success is for 2 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


1tbsp olive oil
2 fennel (approx. 200 g each), very thinly sliced
1tin sardine (MSC) (approx. 90 g), drained, bones removed
2tbsp water
1 organic lemon, use half of the grated zest and juice
½tsp salt
a little pepper


150g spaghetti
salted water, boiling
1tbsp olive oil
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How it's done


Heat the oil in a frying pan. Add the fennel, stir fry for approx. 4 mins. Add the sardines, water, lemon zest and juice, mix, season and simmer for approx. 4 mins.


Cook the spaghetti in boiling salted water until just al dente, drain and reserve approx. 100 ml of the cooking water. Add the spaghetti to the fennel along with the reserved cooking water and oil, mix and serve.

Good to know
Tip: Mix in 2 tbsp of finely chopped flat-leaf parsley.

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